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Fresh min and blueberries, blended together to make a low-sugar, low-calorie dessert!
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Vegan Blueberry Mango Sorbet

This ultra-creamy blueberry mango mint sorbet recipe is going to be your new favorite dessert! Every bite is decadent, refreshing, and sure to please everyone who tastes it!
Course Dessert
Cuisine American
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 5 minutes
Servings 4 servings
Calories 129kcal

Equipment

  • Blender or Food Processor
  • Freezer-Safe Container

Ingredients

  • 2 cups Frozen wild blueberries
  • 1 cup Frozen mango chunks
  • ¼ cup Condensed coconut milk
  • 6 small Mint leaves

Instructions

  • Add all ingredients to a high-powered blender and blend until smooth. Pour the filling into a freezer safe dish and freeze for 4 hours. 
  • Store it in an airtight container in the freezer for 1-2 months for the best quality.

Notes

  • It's best to use fresh herbs because dried herbs won't give the same texture or flavor. 
  • Use a high-powered blender or food processor to get the best texture. Keep blending until all the chunks have been broken down. The texture should be smooth and creamy.
  • I like to store the sorbet in these BPA-free reusable ice cream containers because they have silicone lids that will preserve it perfectly!  
  • You can freeze it for 1-2 months before ice crystals start to form and impact the flavor.

Nutrition

Calories: 129kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 26mg | Potassium: 197mg | Fiber: 3g | Sugar: 23g | Vitamin A: 601IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg